Dr. S.M. Alam and Rizwan Manzoor said:
Mushrooms are used as food as well as medicine since time immemorial. The edible variety contains a high percentage of protein, all indispensable amino acids, and vitamins B-complex and other biochemical compounds. This vegetable is also a food source of dietary fibre whose quantity present is much higher than the crude fibre. The protein value of mushroom is double that of cabbage, potatoes and asparagus, four times that of tomatoes and carrot and six times that of oranges.
Now we return the topic "fatty acids in plant tissue"
Why they accumulate most in seed?